Description
These Healthy Banana Oat Muffins are a nutritious and delicious snack made with ripe bananas, wholesome rolled oats, and natural sweeteners like honey or maple syrup. They are soft, moist, and lightly spiced with cinnamon, perfect for breakfast or an anytime treat. Optional additions like walnuts or chocolate chips add extra texture and flavor, making these muffins a versatile and satisfying choice for a health-conscious diet.
Ingredients
Scale
Wet Ingredients
- 2 ripe bananas, mashed
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or plant-based)
Dry Ingredients
- 1 1/2 cups rolled oats (use gluten-free oats if needed)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Optional Add-ins
- 1/4 cup chopped walnuts or chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Prepare the Wet Ingredients: In a large bowl, mash the bananas thoroughly using a fork or potato masher until smooth. Stir in the honey or maple syrup, unsweetened applesauce, eggs, and vanilla extract until the mixture is well combined.
- Combine the Dry Ingredients: In a separate bowl, whisk together the rolled oats, baking powder, baking soda, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
- Mix Wet and Dry Ingredients: Pour the dry ingredients into the wet ingredients and stir gently until just combined. Gradually add the milk while mixing to create a smooth batter. If you choose, fold in the chopped walnuts or chocolate chips gently to incorporate them evenly.
- Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin—if it comes out clean or with just a few crumbs attached, the muffins are ready.
- Cool and Serve: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. They can be enjoyed warm or at room temperature for a wholesome snack or breakfast option.
Notes
- Use gluten-free rolled oats to make the muffins gluten-free.
- Substitute plant-based milk to make the muffins dairy-free or vegan (if also replacing eggs).
- Chopped walnuts add a crunchy texture and healthy fats; omit or replace with chocolate chips for a sweeter muffin.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For extra sweetness, drizzle with a little honey or maple syrup after baking if desired.
